Mark Wilson

Executed diverse culinary techniques to create a variety of dishes.

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.

• Managed kitchen operations, ensuring compliance with health and safety regulations.
• Supervised staff, providing training on food preparation and safety standards.
• Streamlined inventory management processes, reducing waste and improving efficiency.
• Developed and implemented menu changes based on seasonal ingredients and customer feedback.

Ensured adherence to training and sanitation protocols.

• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

• Prepared and plated diverse menu items following Marriott's culinary standards.
• Collaborated with kitchen staff to ensure timely service during peak hours.
• Monitored inventory levels and assisted in ordering supplies as needed.
• Maintained cleanliness and organization of workstations in compliance with safety regulations.
• Assisted in training new kitchen staff on food preparation techniques and safety protocols.
• Developed daily specials based on seasonal ingredients and guest preferences.
• Utilized various cooking techniques to create high-quality dishes consistently.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Implemented feedback from guests to enhance menu offerings and dining experience.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Placed orders to restock items before supplies ran out.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.